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If there’s one recipe that truly took the internet by storm—and honestly, for good reason—it’s this Baked Feta and Tomato Pasta. I remember first seeing it pop up everywhere and being a little skeptical. Could something so simple, with so few ingredients, really be that life-changing? Well, I’m here to tell you that it absolutely is. The magic happens in the oven. A whole block of feta cheese, nestled in a sea of juicy cherry tomatoes, gets roasted until the tomatoes are bursting and the feta is impossibly creamy and golden. You then stir it all together into a luxurious, tangy, and sweet sauce that clings to every strand of pasta. It’s the kind of meal that feels both incredibly indulgent and surprisingly wholesome, and it comes together with minimal effort. It’s a weeknight savior, a crowd-pleaser, and a dish you’ll find yourself craving on a regular basis. Let’s get into it.

Recipe Overview

Why You’ll Love This Baked Feta and Tomato Pasta

Effortless Elegance. Honestly, the oven does almost all the work for you. You just toss a few things on a tray, let it roast, and you’re rewarded with a sauce that tastes like you spent hours simmering it.
A Textural Dream. The contrast is just… wow. You get the silky, melted feta, the jammy, burst tomatoes, and the al dente pasta all in one bite. It’s a party in your mouth, and everyone’s invited.
Endlessly Customizable. This recipe is a fantastic canvas. You can add a pinch of chili flakes for heat, throw in some olives, or stir through fresh basil at the end. It’s hard to mess up, and it adapts to your mood perfectly.
Seriously Impressive. For such a simple dish, it has major “wow” factor. Serving this to friends or family? They’ll think you’re a culinary genius, and you don’t have to tell them how easy it was if you don’t want to.

Ingredients & Tools

500 g cherry or grape tomatoes
1 block (200 g) feta cheese
4 cloves garlic, thinly sliced
1/2 cup (120 ml) extra virgin olive oil
1 tsp dried oregano
1/4 tsp black pepper, plus more to taste
1/4 tsp chili flakes (optional, but recommended)
250 g pasta of choice (like penne, rigatoni, or fusilli)
Salt, to taste
Handful of fresh basil, for serving

Tools: A large baking dish (around 9×13 inches), a large pot for pasta

A little note on the ingredients—the quality really shines here. Using a good, Greek feta in brine makes all the difference in flavor and creaminess. And don’t skimp on the olive oil; it’s not just for cooking, it becomes part of the incredible sauce.

Nutrition (per serving)

Calories: 580 kcal
Protein: 18 g
Fat: 32 g
Carbohydrates: 58 g
Fiber: 4 g

Serves: 4 | Prep Time: 5 minutes | Cook Time: 35 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Feta is key. For the best, creamiest result, use a block of feta stored in brine, not the pre-crumbled kind. The pre-crumbled variety often contains anti-caking agents that can prevent it from melting as smoothly.
Tomato talk. Cherry or grape tomatoes are non-negotiable here. Their high sugar content and thin skins mean they burst and caramelize beautifully, creating that signature jammy base. Larger tomatoes won’t work the same way.
Embrace the oil. It might seem like a lot of olive oil, but trust the process. It mingles with the tomato juices and melted feta to create the body of the sauce. You won’t be draining any of it away.
Pasta shape matters. Choose a short, sturdy pasta like penne, rigatoni, or fusilli. They have lots of nooks and crannies to catch every bit of the chunky, creamy sauce. Spaghetti can work, but it’s a different, less cohesive experience.

How to Make Baked Feta and Tomato Pasta

Step 1: Preheat your oven to 400°F (200°C). This is the sweet spot for getting a good roast on the tomatoes and feta without burning the garlic. While it’s heating up, pour the cherry tomatoes into your baking dish. They should fit in a single, snug layer—this helps them steam and burst more effectively.

Step 2: Nestle the whole block of feta right in the center of the tomatoes. Scatter the thinly sliced garlic cloves all around the dish. The trick is to get the garlic submerged in the oil a bit so it roasts and sweetens rather than burns. You’ll get the most amazing aroma from this.

Step 3: Drizzle the entire thing with the half cup of olive oil. Don’t be shy! Now, sprinkle the dried oregano, black pepper, and chili flakes (if using) over everything. I usually hold off on adding salt until the end because feta is quite salty already. Give the pan a little shake to distribute the oil and seasonings.

Step 4: Place the dish in the preheated oven and bake for 30-35 minutes. You’re looking for the tomatoes to be wrinkled, bursting, and juicy, and the feta should be soft, golden brown on top, and feel tender when you give it a gentle nudge. The edges might get a little charred, which is pure flavor.

Step 5: While the feta and tomatoes are baking, cook your pasta. Bring a large pot of well-salted water to a boil and cook the pasta according to package directions until al dente. Remember to reserve about a cup of the starchy pasta water before you drain it—this is liquid gold for adjusting your sauce later.

Step 6: Carefully remove the baking dish from the oven—it will be very hot. Immediately add the fresh basil leaves if you’re using them now (the residual heat will wilt them perfectly). Then, take a fork or a small whisk and start mashing everything together. The feta will melt into the tomato juices and olive oil, creating a beautifully pink, creamy, and lumpy sauce. This is the best part, honestly.

Step 7: Add the drained, cooked pasta directly into the baking dish with your glorious sauce. Use tongs to toss everything together, ensuring every piece of pasta is coated. If the sauce seems a bit too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches a silky, cohesive consistency that clings to the pasta.

Step 8: Do a final taste test. This is where you adjust the seasoning. Add more black pepper, a pinch of salt if needed, or another sprinkle of chili flakes. Give it one final toss, and it’s ready to serve immediately while it’s still wonderfully hot and creamy.

Serving Suggestions

Complementary Dishes

A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon juice provides a crisp, refreshing contrast to the rich, creamy pasta.
Garlic bread or focaccia — You’ll want something to mop up every last bit of that delicious sauce, and a crunchy, garlicky bread is the perfect tool for the job.
Grilled lemon-herb chicken or shrimp — For those wanting an extra protein boost, a simply grilled piece of chicken or a few shrimp seasoned with lemon and herbs pairs beautifully without overpowering the main event.

Drinks

A crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the feta and cleanse the palate beautifully between bites.
A light Italian red like Chianti — The tomato base in the pasta welcomes the bright cherry and earthy notes of a young Chianti, making for a wonderfully rustic pairing.
Sparkling water with lemon — A non-alcoholic option that provides the same palate-cleansing fizz and acidity, keeping each bite feeling fresh and light.

Something Sweet

Lemon sorbet — After a rich and tangy meal, a scoop of intensely citrusy, clean lemon sorbet is the most refreshing and perfect way to end the evening.
Almond biscotti — These crunchy, not-too-sweet cookies are ideal for a little nibble with a final cup of coffee or tea, offering a lovely nutty flavor.
Dark chocolate-covered orange slices — The bittersweet chocolate and bright, zesty orange provide a sophisticated and simple finish that doesn’t feel too heavy.

Top Mistakes to Avoid

Using crumbled feta. It just won’t melt the same way. The block feta becomes creamy and saucy, while the pre-crumbled kind often dries out and stays grainy. I’ve messed this up before too, and the texture is just not right.
Forgetting the pasta water. That starchy, salty water is your secret weapon for creating a silky, emulsified sauce that perfectly coats the pasta. Without it, the sauce can be a bit too thick and clumpy.
Overcooking the pasta. You’re going to be mixing the pasta with the hot sauce, which continues to cook it slightly. Always aim for al dente so it doesn’t turn mushy in the final dish.
Skimping on the roasting time. If you take it out too early, the tomatoes won’t have burst and the feta won’t be melty. Be patient—you want that beautiful, golden-brown color on the cheese.

Expert Tips

Tip: Let the baked dish sit for a minute before mashing. This allows the intense heat to settle slightly, making it safer to handle and giving the ingredients a moment to “marry.” You’ll get a smoother mash without burning yourself.
Tip: Add a splash of balsamic glaze at the end. After you’ve mashed everything together, a tiny drizzle of syrupy balsamic glaze over the top adds a wonderful sweet-and-sour complexity that elevates the entire dish.
Tip: Roast some red onion wedges with the tomatoes. Toss in a quartered red onion along with the tomatoes and garlic. It roasts down to be sweet and tender, adding another layer of flavor and texture to the final sauce.
Tip: Make it ahead for a party. You can bake the feta and tomato mixture up to a day in advance. Let it cool, cover, and refrigerate. To serve, gently reheat it in the oven or on the stovetop before mashing and adding to freshly cooked pasta.

FAQs

Can I use a different type of cheese?
You can experiment, but the results will be different. Feta is unique because it softens and becomes creamy without completely liquefying. A fresh goat cheese (chèvre) is the closest substitute and works quite well. Hard cheeses like cheddar or mozzarella won’t create the same saucy consistency.

My sauce is too oily. What did I do wrong?
This can happen if your tomatoes weren’t very juicy. Don’t worry, it’s an easy fix! Just add a bit more of the reserved starchy pasta water and toss vigorously. The starch will help emulsify the oil and water into a cohesive, creamy sauce rather than a separated one.

Can I add protein to this pasta?
Absolutely! This dish is a fantastic base. Stir in some cooked, shredded chicken, chickpeas, or white beans right after you combine the pasta and sauce. For something like shrimp or Italian sausage, I’d recommend cooking them separately and then adding them in at the end so they don’t water down the beautiful sauce.

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb the sauce, so when reheating, do it gently in a saucepan over low heat with a tiny splash of water, milk, or even more olive oil to loosen it back up. The microwave can make it a bit rubbery.

Can I make this dish vegan?
Yes, and it can be delicious! Use a block of vegan feta (many great brands are available now) and ensure your pasta is egg-free. The roasting process works the same way. You might need to adjust the seasoning at the end, as vegan cheeses vary in saltiness.

Baked Feta And Tomato Pasta

Cost Level $$

Category New Years Eve Recipes

Difficulty Medium

Cuisine Mediterranean, italian

Servings 4

Total Time 40 minutes

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Make the viral Baked Feta and Tomato Pasta! This easy recipe creates a creamy, tangy sauce with roasted tomatoes and feta. Perfect for weeknights. Get the recipe now!

Ingredients

For the pasta

500 g cherry or grape tomatoes
1 block feta cheese (200 g)
4 cloves garlic (thinly sliced)
1/2 cup extra virgin olive oil (120 ml)
1 tsp dried oregano
1/4 tsp black pepper (plus more to taste)
1/4 tsp chili flakes (optional, but recommended)
250 g pasta of choice (like penne, rigatoni, or fusilli)
Salt (to taste)
Handful fresh basil (for serving)

Instructions

01
Preheat your oven to 400°F (200°C). This is the sweet spot for getting a good roast on the tomatoes and feta without burning the garlic. While it's heating up, pour the cherry tomatoes into your baking dish. They should fit in a single, snug layer—this helps them steam and burst more effectively.
02
Nestle the whole block of feta right in the center of the tomatoes. Scatter the thinly sliced garlic cloves all around the dish. The trick is to get the garlic submerged in the oil a bit so it roasts and sweetens rather than burns. You'll get the most amazing aroma from this.
03
Drizzle the entire thing with the half cup of olive oil. Don't be shy! Now, sprinkle the dried oregano, black pepper, and chili flakes (if using) over everything. I usually hold off on adding salt until the end because feta is quite salty already. Give the pan a little shake to distribute the oil and seasonings.
04
Place the dish in the preheated oven and bake for 30-35 minutes. You're looking for the tomatoes to be wrinkled, bursting, and juicy, and the feta should be soft, golden brown on top, and feel tender when you give it a gentle nudge. The edges might get a little charred, which is pure flavor.
05
While the feta and tomatoes are baking, cook your pasta. Bring a large pot of well-salted water to a boil and cook the pasta according to package directions until al dente. Remember to reserve about a cup of the starchy pasta water before you drain it—this is liquid gold for adjusting your sauce later.
06
Carefully remove the baking dish from the oven—it will be very hot. Immediately add the fresh basil leaves if you're using them now (the residual heat will wilt them perfectly). Then, take a fork or a small whisk and start mashing everything together. The feta will melt into the tomato juices and olive oil, creating a beautifully pink, creamy, and lumpy sauce. This is the best part, honestly.
07
Add the drained, cooked pasta directly into the baking dish with your glorious sauce. Use tongs to toss everything together, ensuring every piece of pasta is coated. If the sauce seems a bit too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches a silky, cohesive consistency that clings to the pasta.
08
Do a final taste test. This is where you adjust the seasoning. Add more black pepper, a pinch of salt if needed, or another sprinkle of chili flakes. Give it one final toss, and it's ready to serve immediately while it's still wonderfully hot and creamy.